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Air Fryer Chicken Parmigiano Bake

Air Fryer Chicken Parmigiano Bake recipe, low cost home cooked meals

If we owned a trumpet we’d be making a dreadful racket at the moment. We’re calling this a total Air Fryer success!!!!

Ingredients:-

2 Chicken Breasts
Parma Ham to cover the Chicken
1 Tbsp of Olive Oil
1 Onion, finely chopped
2 Clove of Garlic, minced
2 Tbsp of  Tomato Puree
500g of Passata
100ml of Chicken Stock
¼ Tsp of Sugar
125g of Mozzerella Ball, torn into pieces
40g of Grated Italian Style Cheese
1 Tsp of Mixed Herbs
Salt & Pepper to season

Method:-

(1) Season the Chicken with Salt and Pepper and wrap in Parma Ham length ways.
(2) Place the Breasts on a rack over Parchment paper and cook at 180c for 20 minutes in the Air Fryer.
(3) In a frying pan with a little Oil fry the Onions until softened.
(4) Add the Garlic and Tomato Puree & cook for a further minute or so.
(5) Pour in the Passata and Stock, season with Salt & Pepper.
(6) Add the Sugar and bring to the boil.
(7) Reduce the heat and allow to simmer for 4 to 5 minutes.
(8) Pour half of the sauce into a roasting tin and place the Chicken on top.
(9) Cover with the remaining sauce.
(10) Arrange the Mozzerella on top and sprinkle over the Italian Style Grated Cheese & Mixed Herbs.
(11) Allow to rest for 5 minutes and then return to the Air Fryer for a further 8 minutes or until the sauce is bubbling and the Cheese has melted.

We have quite a bit of sauce in a tub in the fridge which we’ll use up today. The quantity of sauce would suit 4 Chicken Breasts. But, well you know there’s only the two of us…..

 

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Gluten Free and Dairy Free Yorkshire Puddings recipe, eat well on universal credit

Ingredients:-

100g Cornflour
150ml Almond Milk
A Splash of Water
4 Medium Eggs
Salt & fresh ground Black Pepper

Method:-

(1) Heat your oiled tray in the oven at 220c until the oil is smoking.
(2) Whisk all the ingredients vigorously.
(3) Pour into the tray and return to the oven very quickly.
(4) Cook at 210c for 10 minutes, reduce the heat to 200c for a further 10 minutes, then reduce the temperature to 180c and cook for the final 10 minutes.

COVID has ‘blessed’ us both with all sorts of odd and unwelcome long term additional allergies. For Sue this now means that she can’t tolerate Dairy products without considerable bloating and discomfort. So after a few dodgy attempts she’s finally created a recipe which works and tastes really good.

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